Week 41 – Cinnamon Swirl Pumpkin Rolls
Since I now like the second pumpkin recipe in this series, can I say that I dislike pumpkin still? Do I need to go try a PSL this weekend?!?! Who am I turning into!?!?!?!?!
But seriously, you need to prepare for this recipe. The bake, over all, is not complicated. It’s when you add in the rising that this turns into a time suck.
Still, I enjoyed these rolls. I can’t believe I’ve never made cinnamon rolls from scratch before. With as simple as this was to do (minus the rise time that I’m still salty about) I think I’ll be making straight up cinnamon rolls soon!
I chose to make my dough in the bread machine so that I could walk away without much worry. I love my bread machine because it will also proof the dough and I tend to get a perfect rise every time. My house does not have the most stable ecosystem, so rising breads here can be a little tricky. Whenever I have the option to use my machine, I’ll take it!
Details
9 rolls
20 minutes
30 minutes
Print
Ingredients
- Dough
1 cup (227g) pumpkin purée or squash purée
2 large eggs
2 tablespoons to 1/4 cup (28g to 57g) water, lukewarm*
4 tablespoons (57g) butter, softened
2 1/2 cups (300g) all purpose flour
1 3/4 cups (198g) wheat flour
1/4 cup (28g) nonfat dry milk
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves, optional
3 tablespoons (43g) light brown sugar or dark brown sugar, packed
1 1/2 teaspoons (9g) table salt
2 teaspoons instant yeast
- Filling
3/4 cup granulated sugar + 1 tablespoon ground cinnamon
1/2 cup (57g) crystalized ginger, raisins, or dried cranberries, optional
- Glaze
1 cup (113g) confectioners’ sugar
1 tablespoon (14g) butter, room temperature
1 1/2 tablespoons (21g) milk, or enough to make a pourable glaze
Directions
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough.
- Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it’s almost doubled in bulk.
- Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be thin.
- To make the filling: Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling.
- Sprinkle with crystallized ginger or dried fruit (or both).
- Starting with the short end that’s covered with filling, roll the dough into a log.
- Cut the log into 9 rolls (1 1/2″ slices).
- Place the rolls into a lightly greased 9″ x 9″ square pan that’s at least 2″ deep (or equivalent). Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
- Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set. Remove the pan from the oven, turn the rolls out of the pan, and allow them to cool for about 15 minutes. Toward the end of the cooling time, make the glaze.
- To make the glaze: Heat the butter and milk together until the butter melts. Whisk into the sugar.
- Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.
- Store any leftovers, well wrapped, at room temperature for a couple of days; freeze for longer storage.
